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Credit: Photography by Lucas Zarebinski

Recipe Summary test

prep:
35 mins
cook:
10 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mini food processor or blender, puree the peanut butter, coconut milk and soy sauce with 2 tbsp. rice vinegar and 2 tbsp. sriracha.

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  • In a large bowl, whisk the remaining 4 tbsp. rice vinegar and 2 tbsp. sriracha with the sugar and ginger. Add the cucumbers, cabbage and chile; toss. Chill 20 minutes; drain.

  • Meanwhile, heat a grill over medium-high or a grill panover high. Season the pork with salt and pepper. Grill until grill-marked and cooked through, about 5 minutes per side. Serve the pork and salad with the peanut sauce.

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